Gondi (Persian Dumplings) in Abgoosht Soup — Jewish Food Society

Ingredients

• 2 medium yellow onions, peeled and roughly chopped
• 1 pound skinless boneless chicken breast or ground chicken breast
• ½ pound ground turkey (dark meat)
• 1 ½ cups chickpea flour
• 3 tablespoons vegetable oil
• 2 ½ teaspoons kosher salt
• ¼ teaspoons ground white or black pepper
• 1 teaspoon ground cardamom
• 1 tablespoon water
• ½ teaspoon ground turmeric
• 3 cups dried chickpeas, soaked in water overnight and drained
• 1 whole chicken (3-4 pounds)
• 1 teaspoon ground turmeric
• 1 teaspoon whole cumin seeds or ground
• 2 teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 medium yellow onion, peeled and left whole
• ⅓ cup basmati rice, washed
• ⅛ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cumin
• ½ teaspoon ground dried Persian lime
• Cooked white rice
• Food processor
• Sewing needle and thread